| |  | | | Learn how California viticulturists and winemakers are leading the way toward a more environmentally stable future for wine—one vine at a time. | | | | | | | | | | | | | | | | | | Celebrate July 4th early with up to 33% off premium wine cellars and home bar furniture. | | | | | | | | | | | | | | | | | | | | | | | | | This wide selection of dry white wines includes easy-drinking Albariño, creamy Chardonnay, cellar-worth Riesling and everything in between. | | | | | | | | | | | | | | | | | | | | | | | | | Grab a bottle from above to make this twist on a Pimm's Cup. Made with leftover wine, white wine vinegar and mint syrup, this cocktail is worth serving all summer long. | | | | | | | | | | | | | | | | | | | | | | | | | Find everything from sea kelp gin to single-vineyard Riesling on a tasting-room-hopping itinerary around British Columbia. | | | | | | | | | | | | | | | | | | | | | | | | | There's a new way to enjoy France this summer. Sainte Marguerite has just introduced two unique rosés that bring an unexpected and delightful taste of Provence to your glass. | | | | | | | | | | | | | | | Editor's Picks of the Week: | | | | | | | | | Delightful aromatics exude brunch vibes as the nose is reminiscent of bramble jam over butter toast with bits of black licorice shaved on top. The palate offers white strawberries, pomegranate juice, rhubarb, blackberry, rose petals, green peppercorn, sweet vanilla and cardamom. Tannins are balanced by impressive acidity, making it difficult to put the glass down. — Anna-Christina Cabrales | | | | | | | | | | | | | | | This native-yeast-fermented Chardonnay is a swirl of golden sunshine in the glass, with aromas of tangy tangerine, orange blossom and sweet cinnamon on the nose. Bright and balanced, the palate has lovely precision and freshness. Enjoy now–2040. — Tom Capo | | | | | | | | | | | | | | | The nose of this wine simply explodes with aromas of cranberry, black cherry, lemon zest and fresh-cut mint. The palate is a dizzying array of concentrated flavors of licorice, fried shiitake mushroom, black cherry compote and cocoa powder before a richly textured finish that begs for just a little time in the cellar, please. Drink 2028–2040. — Tom Capo | | | | | | | | | |
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